Ube Halaya Jam

5 from 3 votes

Ube halaya is a Filipino jam made by cooking grated purple yam with coconut milk, condensed milk, and butter until thick and glossy. Frozen grated ube skips the peeling and boiling, so it comes together in about 25 minutes on the stove.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: Asian, filipino

Servings: person

Calories: 180kcal

Author: Rose Sioson

Equipment

1 non-stick wok or heavy bottom pot
1 glass or aluminum container (about 2 llanera)

Ingredients

1 pound grated purple yam/ ube (454 grams)
14 ounce sweetened condensed milk
13 ounce unsweetened coconut milk
¼ cup salted butter
½ teaspoon ube extract if you want a deeper purple color (optional)

Instructions

Combine Ingredients in a Pot: Start by grabbing a reliable pot. Toss in the grated frozen yam, coconut milk, sweetened condensed milk, and a generous dollop of butter. Mix it all together until it’s smooth and luscious.
1 pound grated purple yam/ ube, 14 ounce sweetened condensed milk, 13 ounce unsweetened coconut milk, ¼ cup salted butter, ½ tsp ube extract if you want a deeper purple color
Cook Until Thick: Place the pot over medium-low heat and let the magic happen! Stir constantly until the mixture thickens into a thick paste and turns creamy. It may take a bit of time- about 20-25 minutes. Make sure you stir from the bottom of the pot. This is where the transformation happens—keep that spoon moving!
Enhance the Flavor: If you’re feeling adventurous, add a pinch of salt if you’re using unsalted butter. For an extra boost, a splash of ube extract gives a vibrant color and a deeper flavor. It’s all about the little things that make a big difference!
Stir to Perfection: Keep stirring until the mixture holds its shape and comes together beautifully. It’s like conducting a flavor symphony—each stir brings you closer to dessert perfection!
Transfer and Chill: Once you’ve reached the perfect consistency, transfer the mixture into a greased dish or mason jar. Smooth it out, give it a little tap, and refrigerate to set. Patience is key—it’ll be worth it for best result!
Add Garnishes (Optional): For the finishing touch, sprinkle some grated cheese or desiccated coconut before serving. These final touches make your Ube Halaya truly shine.

Notes

Use a heavy-bottomed pot. Halaya scorches easily in a thin pan. A heavier pot spreads the heat and gives you more room for error.
Stir constantly, especially near the end. Scrape along the bottom and the corners of the pot. Once the mixture thickens it starts catching fast.
How to tell it is done. Run a spoon through the middle. If the line holds for a second before slowly closing, take it off the heat. It should mound slightly on the spoon rather than running off. Expect 20 to 25 minutes over medium-low.
Pull it looser than you want it. Halaya keeps thickening as it cools and firms up more in the fridge. What looks slightly underdone on the stove is usually right.
Add ube extract at the end. Stir it in during the last few minutes. Cooked down for the full 20 to 25 minutes it loses some of its color and flavor punch. Start with 1 teaspoon and add more to taste.
Cool before chilling. Let it come to room temperature in the dish before it goes in the fridge.
Using fresh ube instead of frozen. Peel and boil or steam until fork-tender, about 20 to 25 minutes, then grate or mash it smooth before starting the recipe. Fresh ube holds more water, so it may need a few extra minutes on the stove.
Toppings. Grated cheese, desiccated coconut, or latik. Add any of them right before serving.
Storage. Airtight container in the fridge for 1 to 2 weeks. For longer, portion it into freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the fridge and stir to bring the texture back together.
If it turned out too firm. Warm it gently with a splash of coconut milk and stir until it loosens.
If the texture is grainy. Frozen grated ube varies by brand. Blend the mixture with an immersion blender before cooking, or press it against the side of the pot as you stir.
Yield. This makes about 2 standard llaneras (the oval aluminum molds sold at Filipino grocery stores). If you are making halaya to use in another recipe, one llanera is roughly enough for a batch of ube muffins or an ube cassava cake.

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